Cut off tops of shallots; arrange on cookie sheet. Drizzle shallots with 2 tbsp. olive oil; sprinkle with pepper and salt. Roast in a preheated 400° oven until tender (30-40 min.); cool. Squeeze shallots from their skins; set aside. In small bowl, combine sun-dried tomatoes and oil, vinegar and honey. In medium skillet, melt 2 tbsp. butter over high heat. Top 1 slice bread with blue cheese and about 1 tbsp. roasted shallots; top with second slice of bread. Grill until golden-brown (3-5 min.); turn and continue grilling until golden-brown on second side (3-5 min.). Repeat with remaining bread, cheese and shallots. Serve with tomato chutney.